Shellie’s Mind Changing Fish Tacos

Hello folks and welcome to the All Things Southern kitchen. My man has never found the words “Fish Tacos” all that appetizing. He’s a where’s the beef type of guy. But– I made a believer out of Phil and I can make a believer out of you, too.  I’m call these Shellie’s Mind Changing Fish Tacos”. Listen up, good people, and I’ll show you my tricks.

“Shellie’s Mind Changing Fish Tacos”

4-6 Tilapia fillets
Worcestershire sauce
Olive Oil
Balsamic vinegar
Cajun seasoning
Lemon juice
Flour tortillas
Vegetable oil
Chopped tomatoes
Shredded lettuce
Guacamole
Fresh cilantro
Salsa

I began by seasoning my Tilapia filets with Cajun seasoning and searing them for a minute or two on both sides in my firecracker hot cast iron skillet with a little balsamic vinegar, Worcestershire sauce and olive oil before turning the heat down to medium and letting them finish cooking. That took about ten to 12 minutes. Your Tilapia is ready when it flakes easily with a fork and reveals pretty white flesh.

Meanwhile I diced up some tomatoes and green onions, shredded some lettuce, and made some fresh guacamole out of a couple ripe avocados. (Remind me to share that recipe with you one day.)

Now, here’s what took ’em over the top for us. I seldom fry these days, but I was inspired to take some fresh tortillas and fry them in about an inch of hot vegetable oil. I took them out when you could still fold ’em without them cracking in two. (1-2 minutes)

While they were draining on paper towels, I forked up the fish. Then I stuffed the tortillas with fish and veggies, topped with Montery Jack cheese, guacamole, and salsa and —  Phil tore them up and asked for more. Enjoy my Mind Changing Fish Tacos, folks. It’s good eating– from the All Things Southern kitchen to yours~

Hugs, Shellie